JP2001061437A - Production refermented soy sauce - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a refermented soy sauce having clarity and condensed mellow fragrance of characteristic soy sauce. SOLUTION: In this method for producing a refermented soy sauce by feeding a koji for soy sauce to soy sauce, adding yeast to a prepared unrefined soy sauce, fermenting and aging the unrefined soy sauce, the temperature of the unrefined soy cause is consistently kept at 15-23 deg.C from the feed of the koji to the completion of fermentation and aging and at least 105 cells of low- temperature fermenting yeast capable of producing and accumulating >=2 vol.% ethyl alcohol in a culture solution/g of the unrefined soy sauce is added as the yeast to the unrefined soy sauce and used.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a recharged soy sauce having a light color and a rich rich aroma peculiar to soy sauce.

[0002]

2. Description of the Related Art Recharged soy sauce is also known as honey soy sauce in the Chugoku region. Compared with ordinary dark soy sauce, it is richer in color and taste and has more viscous properties. It is known that total nitrogen content, salt-free soluble solid content (extract content) is high, and salt content is low. The manufacturing method is that soy sauce koji is charged into dark soy sauce, yeast is added, and fermentation and aging are performed for several months. Since concentrated soy sauce is used instead of using salt water as the feed water, the final product has a high total nitrogen (particularly amino acid) content and is very rich in taste. However,
Since the concentration of fermentation inhibitors such as phenolic substances derived from concentrated soy sauce and the concentration of nitrogen are both high, the growth of yeast in moromi is poor, and the alcohol fermentation of moromi is slow. It has the disadvantage of poor aroma. As described above, the re-stocked soy sauce has a very rich taste, but also a rich color, and has a characteristic of lacking the rich fragrance peculiar to soy sauce.

[0003] Conventionally, as a recharged soy sauce having a light color and a rich flavor peculiar to soy sauce, a method of adding a soy sauce koji to a charge of fresh soy sauce, adding the soy sauce koji, and then fermenting and ripening by a conventional method. It has been known. In this method, the content of a fermentation inhibitor such as a phenolic substance is very low, and furthermore, since the color of the soy sauce is light, the color of the color is light and the alcohol fermentation is strong and the flavor is strong. It has the characteristic of obtaining excellent soy sauce, but cannot use concentrated soy sauce containing a high concentration of fermentation inhibitors.

[0004] On the other hand, salt-tolerant soy sauce yeast which proliferates vigorously even in an environment having a high nitrogen concentration is separated from recharged soy sauce moromi, and fermentation is carried out at 30 ° C using this yeast.
There is known a method for obtaining a recharged soy sauce containing 8% by volume of alcohol and having excellent aroma (Shoken Vol. 15, N
o. 3, 1989, pp. 86-92). However, in this method, since the fermentation is performed at a moromi temperature of 30 ° C.,
We cannot expect to get a refreshing soy sauce from Arozawa.

[0005]

SUMMARY OF THE INVENTION The present invention is directed to the use of concentrated soy sauce containing a high concentration of a fermentation inhibitor as a feed water. The purpose is to obtain a recharged soy sauce having the above.

[0006]

Means for Solving the Problems The inventors of the present invention have made intensive studies to solve the above-mentioned object, and found that ordinary soy sauce moromi has a fermentation temperature as low as 15 to 23 ° C. and a phenol-based fermentation. In an environment containing a high concentration of inhibitors and a high nitrogen concentration, there were a few yeasts that vigorously grow and proliferate and produce and accumulate alcohol at a high concentration, and succeeded in isolating them. And the temperature of the moromi is 15 to 23 ° C from the time of preparation until the end of fermentation.
When the yeast obtained above is added and used as yeast, at least 10 ⁵ cells / g of moromi are used, a recharged soy sauce having a light color and a rich aroma of soy sauce is obtained. The present invention was completed based on this finding. That is, the present invention relates to a method for preparing a recharged soy sauce in which soy sauce koji is charged into soy sauce, and yeast is added to the obtained moromi to ferment and ripen the fermented moromi. Hold at 23 ° C and as yeast
When cultured under the following culture conditions, yeast having the ability to produce and accumulate at least 2% by volume of ethyl alcohol in a culture solution (hereinafter sometimes referred to as low-temperature fermentable yeast) is used by adding at least 10 ⁵ cells / g of moromi. This is a method for producing re-stocked soy sauce.

(Culture conditions) In a 500 ml Erlenmeyer flask, 170 ml of commercially available concentrated soy sauce (JAS special grade), 3 ml
65 ml of 0% by weight saline solution is added, and ordinary soy sauce koji 1
Moromi was prepared by charging 50 g, and the mixture was uniformly stirred once with a stick at a moromi temperature of 20 ° C once a day, digested for 2 weeks, and yeast was added to the obtained digested moromi at 0.8 to 1.2 × 10 ⁵ cells / Add moromi g, lightly seal the opening with aluminum foil, stir evenly once with a stick every day, and incubate at 20 ° C for 30 days.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.

First, in order to carry out the present invention, ordinary soy sauce koji is charged into soy sauce, and yeast is added to the obtained moromi to ferment and mature.

The soy sauce used here includes concentrated soy sauce, light soy sauce, white soy sauce, chemical soy sauce (amino acid soy sauce), new formula No. 2 soy sauce, soy sauce flavoring (enzymatic hydrolysis solution of vegetable protein), fish soy sauce and the like. Raw (fried) or burned soy sauce can be used. Then, this soy sauce as it is or by diluting it with water or saline is used to obtain a total nitrogen concentration of 1.0.
It is preferable to use it after adjusting to about 1.7% and the salt concentration to 12 to 24%. The blending ratio of soy sauce to the soy sauce koji (the amount of water charged) is in accordance with the usual soy sauce brewing method, and is preferably, for example, 130 to 200% by weight based on the soy sauce koji.

As the soy sauce koji to be charged into the soy sauce, a soy sauce koji obtained by preparing the soy sauce koji according to a usual method for producing soy sauce koji is preferable. For example, a koji mold for soy sauce such as Aspergillus oryzae, soya or the like is inoculated into a mixture of soybeans, defatted soybeans and the like, which have been denatured by heating (for example, steamed), and roasted cracked wheat and the like. Soy sauce koji obtained by culturing at 38 ° C. for 30 to 45 hours is preferred. The ingredients of soy sauce koji are
Normal mixing ratio, for example, 50 to 55 protein raw material / starch raw material
/ 50-45, but koji having a high use ratio of protein raw material, for example, protein raw material / starch raw material of 60-80 / 40-2
It is preferable to use koji of No. 0 because soy sauce with a rich taste can be obtained.

After the soy sauce koji is charged, the moromi is usually controlled and the fermented ripening is performed for 3 to 6 months while stirring occasionally. Until the end, it is maintained at 15 to 23 ° C., and the low-temperature fermentable yeast is added on the way.

In the present invention, when the moromi temperature is constantly maintained at 15 to 23 ° C. from the time of preparation to the end of fermentation and maturation, the re-charged soy sauce having a pale and beautiful color (hereinafter referred to as “tanrei”) Can be obtained. And especially when it is carried out at 15 to 21 ° C., it is possible to obtain a recharged soy sauce whose color is extremely light. However, when the temperature is lower than 15 ° C., even if it is a low-temperature fermentable yeast, as will be described later, the growth is poor, the alcohol fermentation is extremely poor, and the rich aroma peculiar to soy sauce is poor. On the other hand, when the temperature is higher than 23 ° C., the coloring of the moromi sap becomes remarkable, and a clear product with a different color cannot be obtained.

On the other hand, when the temperature of the moromi is maintained at 15 to 23 ° C. from the time of preparation to the end of fermentation and maturation, alcohol fermentation is vigorously performed, and alcohol is added to the moromi in a short period of time. 4% by volume can be generated and accumulated. In addition, it is possible to obtain a freshly recharged soy sauce of Arozawa.

As the yeast used in the present invention, any yeast can be used as long as it has the ability to produce and accumulate at least 2% by volume of ethyl alcohol in the culture solution when cultured under the above culture conditions. Particularly, a salt-tolerant soy sauce yeast isolated from ordinary soy sauce moromi, such as a yeast belonging to Saccharomyces luxii and having the ability to accumulate and produce alcohol, is mentioned.

The amount of the yeast added is 1 g of soy sauce moromi.
It is important that the cell density is at least 10 ⁵ cells per cell (10 ⁵ cells or more / moromi g). If the amount is less than 10 ⁵ cells, fermentation failure will occur, and it will not be possible to obtain a recharged soy sauce having a rich rich aroma characteristic of soy sauce. The addition is preferably performed within 60 days after charging, and more preferably 20 to 50 days after charging. If it is added after 60 days, it is difficult to obtain a recharged soy sauce having a rich scent and thus it is not preferable.

It is preferable to add the lactic acid bacteria of soy sauce at the same time as the preparation or after the preparation or during the fermentation and ripening.

In the present invention, it is also very important to use a low-temperature fermentable yeast. In the case of salt-tolerant soy sauce yeast separated from ordinary soy sauce moromi, it is 25 ° C. or less, especially 2 ° C.
Growth is poor at 3 ° C. or less, especially in an environment with a high nitrogen concentration such as soy sauce moromi, so that the growth is extremely poor, the alcohol fermentation is slow, the aroma is poor, and the object of the present invention cannot be achieved. .

On the other hand, the present invention utilizes a yeast that grows vigorously in an environment having a nitrogen concentration of 23 ° C. or lower and has a high nitrogen concentration, and has the ability to produce and accumulate at least 2% by volume of alcohol in the moromi. Even if the product temperature is maintained at a consistently low temperature, alcohol fermentation is vigorously carried out, so that recharged soy sauce can be obtained that has not only a clear color but also a good aroma.

Here, the medium for pure isolation of yeast used in the present invention, the method for pure isolation of yeast using the same medium, the method for breeding low-temperature fermentable yeast, and the like will be described.

1) Medium for pure separation of yeast (YPD medium containing 10% salt) (composition) Glucose: 2.0% (% is by weight, the same applies hereinafter) Yeast extract: 1.0% Polypeptone: 2.0 % Salt: 10.0% pH 5.0 In place of this medium, another liquid nutrient medium used for culturing yeast (provided that 10% of salt is contained) may be used.

2) Pure Isolation Method of Yeast A certain amount of soy sauce moromi is collected, diluted with saline to various concentrations to prepare a soy sauce yeast-containing moromi suspension. The YPD agar plate medium containing 10% salt and containing 2% agar was cultured at 30 ° C. for 2 days by the pour culture method according to a conventional method, and colonies generated on the plate (mostly yeast colonies) The colony is picked from any of the colonies, and the salt-tolerant soy sauce yeast is isolated.

3) Preparation of yeast culture solution Agar-free YPD liquid medium containing 10% sodium chloride was prepared.
One loopful of the soy sauce yeast isolated above is inoculated and shake cultured (30 ° C., 140 rpm) for 2 days to obtain a yeast culture.

4) Selection of Low-Temperature Fermentable Yeast (Culture conditions) In a 500 ml Erlenmeyer flask, 170 ml of commercially available concentrated soy sauce (JAS special grade) and 65 ml of 30% by weight saline solution were charged, and 150 g of ordinary soy sauce koji was charged. The moromi is prepared by stirring the moromi at a temperature of 20 ° C. once with a stick once a day, and digested for 2 weeks. The yeast culture solution prepared above is added to the obtained digested moromi at 0.8 to 1.2 × 10 ⁵ cells / moromi g
Add, lightly seal the opening with aluminum foil, stir uniformly with a stick once a day, and incubate at 20 ° C. for 30 days. When cultivated under these conditions, a yeast in which the moromi juice has an ethyl alcohol content of 2% or more is selected as a low-temperature fermentable yeast.

[0025]

According to the present invention, even when concentrated soy sauce containing a high concentration of a fermentation inhibitor is used as the feed water, the color is very pale and has a rich aroma unique to soy sauce. Recharged soy sauce can be obtained. In addition, since the obtained re-stocked soy sauce has the above characteristics, it can be easily diluted with water or saline to produce a reduced salt soy sauce or seasoning that is light in color and has a rich rich aroma unique to soy sauce. Can be manufactured.

[0026]

[Reference example] Reference example 1 (Breeding selection of low-temperature fermentable yeast)

1) Pure Isolation of Yeast A certain amount of soy sauce moromi obtained by a conventional method is collected, and physiological saline or the like is added thereto and diluted to various concentrations to prepare a soy sauce yeast-containing moromi suspension. And contains 2% of agar.
Using the 10% salt-containing YPD agar plate medium, the cells are cultured at 30 ° C. for 2 days by a pour culture method in accordance with a conventional method, and any colonies generated on the plate (mostly colonies of yeast) are selected. Was isolated, and salt-tolerant soy sauce yeast was purely isolated.

2) Preparation of yeast culture medium Agar-free YPD liquid medium containing 10% salt was prepared.
One loopful of the soy sauce yeast isolated above was inoculated and shake-cultured (30 ° C., 140 rpm) for 2 days to obtain a yeast culture solution.

3) Selection of low-temperature fermentable yeast A commercially available concentrated soy sauce (JAS) was placed in a 500 ml Erlenmeyer flask.
170 ml of special grade, 16% by weight of salt), 65 ml of 30% by weight salt solution, and 150 g of soy sauce koji were prepared to prepare moromi. After digestion, the yeast culture solution prepared above was added to the obtained digested moromi by adding 10 ⁵ cells / g of moromi, the opening was lightly sealed with aluminum foil, and evenly stirred once a day with a stick.
The cells were cultured at 20 ° C. for 30 days. When cultivated under these conditions, a yeast in which the moromi juice has an ethyl alcohol content of 2% or more is selected as a low-temperature fermentable yeast. When cultivated under these conditions, low-temperature fermentable yeast K-1 capable of producing and accumulating 2.5% of ethyl alcohol in moromi sap was selected for breeding.

REFERENCE EXAMPLE 2 (Selection of Breeding Yeast for Comparison) For comparison, the same properties as those of the above-mentioned low-temperature fermentable yeast were selected except that "1.5% of ethyl alcohol of moromi sap was produced and accumulated". Yeast C-1 for comparison was selected for breeding. In addition, this C-1 strain, in the cultivation method in the breeding selection of the low-temperature fermentable yeast, the moromi taste temperature is 20 ℃, the alcohol production accumulation is low, but when the same temperature is maintained at 30 ℃,
Proliferates vigorously and has the ability to produce and accumulate 3% alcohol.

[0031]

The present invention will be described below more specifically with reference to examples. Example 1 (Production method of recharged soy sauce of the present invention) In a 200-liter drum-type container, commercially available thick soy sauce (JIS special grade)
(Total nitrogen 1.6% by weight, common salt 16% by weight, ethyl alcohol 3% by volume) 45 liters were mixed with 20 liters of 30% salt solution, and 45 kg of soy sauce koji was charged to prepare moromi. The mixture was uniformly stirred once a day at 0 ° C. for 30 days. Next, a culture solution of the low-temperature fermentable yeast (soy sauce yeast K-1 strain) bred in Reference Example 1 was added to the moromi at a rate of 10 ⁵ cells / g.
The mixture was stirred (fermented and aged) from time to time to obtain a recharged soy sauce with a clear color and a good aroma.

[0032]

Comparative Example 1 Comparative Example 1 (Method of Producing Recharged Soy Sauce) For comparison, in the method of producing recharged soy sauce of Example 1 described above, instead of using "soy sauce yeast K-1 strain", Breeding "Soy sauce yeast C-1
Except for using the “stock”, a recharged soy sauce of Comparative Example 1 was obtained.

Comparative Example 2 (Method of Producing Recharged Soy Sauce) For comparison, in the method of producing recharged soy sauce of Example 1, instead of "keeping the moromi product temperature at 20.degree. Up to 30 days after preparation
The fermentation and aging were carried out in exactly the same manner as above except that the temperature was maintained at 0 ° C, 28 ° C for 31 to 90 days, and 25 ° C for 91 to 150 days, respectively.

Comparative Example 3 (Method for Producing Recharged Soy Sauce) For comparison, in the method for producing recharged soy sauce in Example 1, instead of using "soy sauce yeast K-1 strain", breeding was carried out in Reference Example 2 described above. "Soy sauce yeast C-1
Strain), and instead of “keeping the moromi temperature at 20 ° C. consistently”, the “moromi temperature is maintained at 20 ° C until 30 days after preparation.
The fermentation and ripening were carried out in exactly the same manner as described above except that the temperature was maintained at 28 ° C. for 31 to 90 days and at 25 ° C. for 91 to 150 days.

Control Example 1 According to the usual method for producing soy sauce, steamed and denatured defatted soybeans and roasted and cracked wheat were mixed so as to have an equal weight in terms of raw material, and the raw material was adjusted to provide water. (About 35% moisture)
Was inoculated with Aspergillus soya (a commercially available seed koji mold for soy sauce) and koji-produced at 32 ° C. for 42 hours to obtain soy sauce koji. 60 liters of 24% saline solution is mixed in a 200 liter drum-type container, and 45 kg of soy sauce koji is prepared to prepare moromi. The moromi is uniformly stirred once a day at a temperature of 20 ° C., and after 30 days, I let it. Next, a culture solution of the soy sauce yeast C-1 strain bred in Reference Example 2 was
⁵ cells / g of moromi, 20 ° C until 30 days after preparation, 28 ° C until 31 to 90 days, and 91 to 15 days
Fermentation and aging at 25 ° C until day 0.
Value: 32), and a dark-mouthed raw soy sauce with a good aroma was obtained.

The component analysis values of the five types of soy sauce moromi sap obtained in Example 1, Comparative Examples 1 to 3, and Comparative Example were determined, and a sensory test was conducted on the aroma. The results are shown in Table 1. In addition, in the column of component analysis value of moromi sap in the table
TN, NaCl, and Alc represent total nitrogen, salt, and alcohol, respectively. The analysis method is the soy sauce test method (foundation,
The color difference was measured by the method described in Japan Shoyu Research Institute, and the color difference was measured using a color difference meter. The L * value (brightness index) was shown (JIS Z8729 JIS Handbook Color, (see Japan Industrial Standards Association)). The sensory test was performed by a scoring method, and the moromi sap of the present invention, Comparative Examples 1 to 3,
Compared to those of the control example (conventional example), no difference was evaluated as 0, difference was evaluated as 1, and large difference was evaluated as 2, and when the fragrance was superior to the control category, "+", and conversely When it is inferior, it is shown with a sign of “-”. The scores in the table indicate the average values of 28 trained panels having the discriminating ability, and were evaluated by the t-test based on the evaluation scores. Further, the symbols * in the column of the test mean that there is a significant difference at 5% risk ratio, **: there is a significant difference at 1% risk ratio, and-: there is no significant difference.

As is apparent from the results in Table 1, the moromi temperature 2
Although it cannot grow vigorously at 0 ° C, it has a relatively high temperature of 30 ° C.
In Comparative Example 1, fermentation and ripening were carried out at a constant temperature of 20 ° C. using a salt-tolerant soy sauce yeast strain C-1 which proliferates vigorously even in an environment with a high nitrogen concentration. In the method, since the moromi is constantly controlled at a low temperature from the time of preparation to the completion of fermentation and maturation, the color is considerably pale (L * value: 2).
0), but the growth of the yeast is poor, the amount of alcohol production is as low as 2.1%, and the result is that the aroma is not good. In addition, using a salt-tolerant low-temperature fermenting yeast K-1 that has a moromi temperature of 20 ° C. and vigorously proliferates even in an environment having a high nitrogen concentration,
In the method of Comparative Example 2 in which fermentation and aging are performed under relatively high temperature conditions, a recharged soy sauce with a rich fragrance peculiar to soy sauce can be obtained, but fermentation is performed under the condition that the temperature of moromi is relatively high. Therefore, coloring of the moromi sap during the fermentation ripening period is large (L * value: 5), and it is not expected to obtain a fresh recharged soy sauce of Irozawa. In addition, although the moromi does not grow vigorously at a temperature of 20 ° C., at a relatively high temperature of 30 ° C., the salt-tolerant soy sauce yeast C vigorously proliferates even in an environment having a high nitrogen concentration.
In the method of Comparative Example 3 in which fermentation and aging are carried out under relatively high temperature conditions using the -1 strain, a recharged soy sauce with a rich fragrance unique to soy sauce can be obtained. Since fermentation and aging are performed under high conditions, the moromi sap during the period is often colored (L * value: 5), and it is not expected to obtain a refreshing soy sauce of Arozawa. On the other hand, according to the present invention, the low-temperature fermenting yeast K-1 which has a moromi temperature of 20 ° C. and vigorously proliferates even in an environment having a high nitrogen concentration is used, and the fermentation and ripening are completed at the time of preparation. Until the temperature is kept low (20 ° C), soy sauce is obtained with a very light color (L * value: 25) and a recharged soy sauce with a rich aroma of the rich soy sauce. be able to. Also, there is almost no difference between the color at the time of preparation (L * value: 31) and the color (L
* Value: 25) Recharged soy sauce can be obtained.

[0038]

[Table 1]

Example 2 (Yeast concentration per g of soy sauce moromi and product quality (fragrance)
Relation) 45 liters of commercially available concentrated raw soy sauce (JIS special grade) (1.6% by weight of total nitrogen, 16% by weight of salt, 3% by volume of ethyl alcohol) mixed with 20 liters of 30% saline solution The moromi was prepared by charging 45 kg, and the moromi was uniformly stirred once a day at a moromi temperature of 20 ° C. for 30 days. Next, the moromi was prepared in 5 categories, and each was placed in a 20-liter drum can-type container, and the culture solution of the soy sauce yeast K-1 strain bred in Reference Example 1 was adjusted to each concentration shown in Table 2. At 20 ° C with occasional stirring.
Fermentation for 20 days ・ Aged and pressed to obtain fresh fried soy sauce. Next, the raw fried soy sauce thus obtained was subjected to a sensory test. Table 2 shows the results. In addition,
The sensory test was conducted using the concentrated soy sauce described in Comparative Example 1 as a control.
Performed in the same manner as in Example 1.

[0040]

[Table 2]

From the results shown in Table 2, it is important that the amount of the low-temperature fermenting yeast added be 10 ⁵ cells or more per gram of soy sauce moromi, and below that, as shown in Comparative Examples,
It is not possible to obtain a recharged soy sauce having a sufficiently rich scent peculiar to soy sauce. On the other hand, 10g / g of soy sauce moromi
^{When the number of} cells is ⁵ or more, it is possible to obtain a recharged soy sauce having a rich fragrance peculiar to soy sauce.

Claims (1)

[Claims] (1) In a method for producing a recharged soy sauce in which soy sauce koji is charged into soy sauce, yeast is added to the obtained moromi, and fermentation aging is performed, the moromi temperature is continuously adjusted from 15 to the end of fermentation ripening. When maintained at 23 ° C. and cultivated as the yeast under the following culture conditions, at least one yeast having an ability to produce and accumulate 2% by volume or more of ethyl alcohol in the culture solution is used.
0 ⁵ cells / mash g added Irosawa is incense Ri is the preparation of good re-charged sauce a Tanrei, characterized in that use. (Culture conditions) In a 500 ml Erlenmeyer flask, 170 ml of commercially available concentrated soy sauce (JAS special grade) and 65 ml of 30% by weight saline were charged, and 150 g of ordinary soy sauce koji was charged to prepare moromi, and the moromi temperature was 20 ° C. The mixture was uniformly stirred once with a stick every day, and digested for 14 days.
8 to 1.2 × 10 ⁵ cells / g of moromi were added, and the opening was lightly sealed with aluminum foil.
Incubate at 0 ° C for 30 days.